Chef Armando Aristarco on delivering the best of Neapolitan Cuisine

Your culinary journey began with deep roots in Neapolitan cuisine. How has growing up in a family of chefs shaped your philosophy in the kitchen today?

As a proud Neapolitan, I can attest that cuisine is an integral part of our culture. In Naples, food is a true religion that extends far beyond the dining table; it is not merely about eating or satisfying hunger. My father was a chef, now retired, and I grew up surrounded by the aromas of the kitchens where he worked. I will always cherish the memories of my afternoon snacks during our vacations in the kitchens he served. What have I carried forward from his teachings? A deep respect for gastronomic culture.

The concept of villeggiatura celebrates leisure and a slower, more intentional way of life. How do you see this lifestyle reflected in your approach to cooking and dining?

The culinary experience is an essential component of the holiday, seamlessly blending with the overall mood and ambiance. Naturally, this has influenced my cooking style, which features simple, easily interpreted dishes. Most importantly, these dishes are designed to leave a lingering, enduring taste—what I describe as a slow and long-lasting flavor—that continues to accompany you even after the meal has concluded.

Lamb dish at Ristorante Belvedere Caruso, A Belmond Hotel, Amalfi Coast.

Your menu pays homage to Campania’s traditional ingredients. Could you share a dish that best embodies the spirit of the Amalfi Coast and what it means to you personally?

The first dish, our signature creation at Caruso and dedicated to Caruso, is a true ode to the Amalfi Coast and Campania, named Nu' Burdell. This simple mixed pasta, traditionally paired with legumes, is cooked in a fish soup made from the humble catch of our sea. It is further enriched with a variety of both raw and cooked fish, providing a delightful consistency and texture.

Modern techniques often meet tradition in your work. How do you strike the perfect balance between innovation and respecting the heritage of Italian cuisine?

In my kitchen, respect for the ingredients is the guiding principle behind everything. This respect extends to the Mediterranean Diet and the authenticity of the ingredients, which are elevated through the use of the most modern techniques available to us.

Executive chef Armando Aristarco of Ristorante Belvedere at Caruso on the Amalfi Coast will bring homestyle recipes that emphasise seasonal ingredients and slow cooking in the spirit of villeggiatura.

(Photo: Ristorante Belvedere)

Sustainability is a growing focus in the culinary world. How do you incorporate the Mediterranean Diet’s principles into creating sustainable, yet luxurious dining experiences?

Sustainability is the guiding principle here at Caruso, and it is not merely a conceptual commitment but is reflected in concrete actions and strategies. At Caruso, we source Campanian and national products, with nearly 70% coming from organic, biological, and biodynamic origins. I would also note that sustainability is inherent in the Mediterranean Diet, which has always been sustainable due to its emphasis on seasonal produce and low consumption of animal proteins. This approach makes simplicity and the uniqueness of genuine products the true luxury of today.

What role does storytelling play in your cooking, and how do you use food as a medium to transport diners to Italy’s Amalfi Coast?

Storytelling is a genuine and honest sharing of our culture. It involves engaging our guests, who come from various countries with different cultural backgrounds, in our unique approach to gastronomy and cooking, almost as if it were a religion. In other words, storytelling is about explaining the why, the how, and the when of each individual dish.

Finally, for the gentleman who wishes to recreate a taste of Italy at home, what advice would you give him to capture the essence of Italian dining and hospitality?

Eating and hosting are integral parts of our culture and our daily actions. If I were to recommend a way to "recreate" this experience, I would suggest welcoming guests with a warm "welcome home" and presenting them with a delightful platter of local cold cuts and cheeses, paired with a glass of red wine from our magnificent Campanian vineyards. Beyond the food and wine, it is crucial to create a genuine atmosphere filled with authentic, sincere feelings. Be so spontaneous and generous that, at the end of the evening, guests will not just say, "I ate and drank well," but rather, "I felt good." This is the essence of Italian hospitality and the soul of Italian cuisine.

Reservations for Mandala Club x Belmond: A Taste of Italy is open now. Prices start from S$98 for lunch and S$198 for dinner, with wine pairings available. For details and reservations, visit www.mandala.club/belmond